It’s the fifth day of #FreshTastyValentines, a blogging event headed up by Camilla of Culinary Adventures with Camilla.
This event is the third opportunity I’ve had to work with Not Ketchup. I have enjoyed each product of theirs I’ve tried to date. I have used Blueberry White Pepper Not Ketchup in a chicken salad and the Cherry Chipotle flavor in slow cooker baked beans (which is my husband’s all time favorite recipe I’ve created). When they announced their newest flavor I couldn’t wait to give it a try. Just as I expected, it was sweet, tart, and smoky. And bonus – there isn’t any added sugar!
Honestly, I was going to turn it into a barbecue sauce for some baby back ribs, but when I posted my “thank you” on Instagram Erika (mastermind behind Not Ketchup) said, “your recipes are always delicious can’t wait to see what you come up with!” I felt the pressure to think outside of the box. And so I did.
You can’t have Valentine’s day without dessert. But instead of chocolate, I have something out of the box for you. A sherbet made with Tangerine Hatch Chile Not Ketchup! By happy coincidence, I’m currently watching Unique Sweets on Cooking Channel and the episode is about savory desserts. Aiko Pops in Denver is featured for creating popcicles by combine fruits and veggies. I have a feeling my recipe just might be trendy, people! My frozen treat gets brightness from tangerine juice, smoothness from milk, and some smokiness from the Not Ketchup. It’s a dessert that borders on the edge of savory. That’s why I paired it with a different kind of smokey sweet flavor – cookies made with honey and oats.
Tangerine Hatch Chile Sherbet
- 1 1/2 C tangerine juice
- 1/2 C sugar
- 1/2 C Tangerine Hatch Chile Not Ketchup
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 1/2 C cold milk
- Place tangerine juice, sugar, Not Ketchup, lemon juice, and vanilla in a blender. Blend until the sugar is dissolved. Transfer mixture to a large bowl and whisk in the cold milk.
- Place sherbet base in the refrigerator until it reaches 40 degrees F, at least an hour.
- Pour sherbet base into an ice cream maker according to manufacturer instructions.
*This recipe is modified from Alton Brown at http://www.foodnetwork.com/recipes/alton-brown/orange-sherbet-recipe.html*
Low-fat Tangerine Oaties
- 3/4 C honey
- 1/2 C tangerine juice
- 1 C old fashioned oats (I used Bob’s Red Mill)
- 1 C flour
- 1/2 C loosely packed light brown sugar
- 1 tsp baking soda
- In a small saucepan, combine honey and juice over medium heat. Cook until mixture is thicken and syrupy, about 15-20 minutes, stirring occasionally.
- Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
- In a large bowl, mix together the oats, flour, and sugar.
- In a small bowl, whisk the baking soda into 1 tbsp boiling water. Add to the dry ingredients. Add the honey mixture to the dough and mix with a wooden spoon until combined.
- Drop spoonfuls of dough onto the prepared cookie sheets, leaving 2″ between each cookie as they will spread.
- Bake cookies for 11 minutes, rotating the cookie sheets halfway through. Allow cookies to cool on the cookie sheets. Note: Cookies will be sticky. Store them in an air tight container with wax paper between the layers.
*This recipe is modified from Cookies*
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